Photo by Toa Heftiba on Unsplash
Mediterranean Lemon Orzo with Feta
Orzo tossed with lemon juice, cherry tomatoes, feta, and wilted spinach, bound with pasta water and olive oil, topped with pine nuts.
- 200 g orzo pasta
- 100 g feta cheese
- 200 g cherry tomatoes
- 80 g baby spinach
- 1 whole lemon
- 3 tbsp olive oil
- 30 g pine nuts
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Add to a shopping listHow the shopping list works →- Step 1
Bring a large saucepan of salted water to boil and cook orzo according to package instructions, about 8-10 minutes until al dente
- Step 2
Meanwhile, halve the cherry tomatoes and crumble the feta cheese
- Step 3
Heat 1 tbsp olive oil in a frying pan over medium heat and lightly toast pine nuts for 2-3 minutes until golden
- Step 4
Drain the orzo, reserving 100ml pasta water
- Step 5
Add orzo to the frying pan with tomatoes, remaining olive oil, and lemon juice from half the lemon
- Step 6
Toss in spinach and let it wilt for 1 minute, adding pasta water if needed
- Step 7
Remove from heat, fold in crumbled feta and toasted pine nuts, season with salt and pepper
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